Even if we are sadly getting ready to say goodbye to the summer, our craving for seasonal and fresh veggie recipes is still there. This recipe is made with aubergines, peppers, and tomatoes: the base of the Baba Ghanoush, a Middle-East eggplant dip traditionally served as part of a mezze platter. We didn’t add any tahini as the original recipe would request, but the result is equally savoury, creamy and Mediterranean-like.
Skin Burnt Veggies
|Preparation Time: 15 min||Cooking Time: 25-30 min|
|TOTAL TIME: |
- 2 medium aubergines
- 1-2 red, green, or yellow peppers
- 3 small ripe tomatoes
- 1 clove of garlic, crushed
- juice of 1/2 lemon
- 2 tbsp Evo oil
- salt and freshly ground black pepper to taste
- Place the aubergines, the peppers and the tomatoes on a baking tray and roast in the oven at 200 C for about 25-30 minutes, until the skin is burnt and the flesh is soft.
- Remove the baked aubergines, tomatoes and peppers from the oven and place them on a colander to allow them to cool.
- Once cool, peel and discard the skin from the vegetables. Remove the stalk from the aubergines and peppers, then remove the seeds from the peppers. Leave them in a colander to drain their juices. After a while, gently squeeze the vegetable and drain the remaining juices.
- Chop coarsely the flesh of the vegetables and mash them with a fork. Place the flesh in a bowl and mix it with the chopped garlic, the lemon juice and the Evo oil. Mix well. Season with salt and black pepper, to taste.